While there is no pork (lucky piggy) in this Turkey Lettuce Wrap recipe, you could certainly substitute lean ground pork or ground chicken tenderloin for the turkey. This recipe also differs from the sweet restaurant versions because of the Asian flavorings that add umami (umami basically means flavor explosion in your mouth, yes, my definition!) and also freshness from the mint.
Why should you make this recipe tonight?
- easy and quick with little prep, perfect for a light midweek meal
- everyone loves these healthy, clean tasting little bundles!
- try them as an appetizer, and WOW the crowd
Can I make this vegetarian or go Meatless Monday? I think you easily could, but chopping up some hearty mushrooms (or tofu, if that’s your thing) in place of the ground meat. Better yet, coarsely, ‘rice up’ some cauliflower, that would be tasty! Just be sure to brown your vegetarian choice well, to get that yummy savoriness out of it. Remember brown equals flavor!
Kick up the heat a bit (if you want). Add some chopped chilis or red pepper flakes to jazz this dish up!Print
These wraps are so much tastier than the versions at restaurants, and by making your own sauce (yes, I will give you permission to use purchased peanut sauce!) you are controlling the ingredients. Be sure to read the ingredient labels for any allergens you or your family may have.
- 1 tablespoon peanut oil (or any neutral-flavored oil)
- 1 large onion, chopped
- 1” peeled (see video) and grated fresh ginger
- 1–1/4 lbs lean ground turkey (or ground chicken)
- 2 cloves garlic, minced
- 1/2 cup purchased Asian Peanut Sauce (see recipe in notes below)
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce, plus additional soy sauce for dipping
- Kosher salt and pepper to taste
- 1 English cucumber, peeled, seeded, chopped (about 1 cup)
- 1/4 cup fresh mint plus 1/4 cup small mint sprigs, coarsely chopped
- 1/2 cup roasted peanuts, chopped
- 1 carrot, shredded
- 12 large butter lettuce leaves or romaine
- Heat oil in heavy large skillet over medium-high heat. Add onion and ginger and sauté until beginning to brown, about 3 minutes. Add turkey or chicken and sauté until browned and cooked through, breaking up with the back of a spoon, about 7 minutes.
- Add garlic and sauté for one minute.
- Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made a day ahead. Cover and refrigerate. Reheat in microwave or skillet, adding a few tablespoons of water by if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.
- Transfer turkey mixture to medium bowl. Place mint sprigs and lettuce leaves on a platter.
- To make wraps, spoon turkey mixture onto lettuce leaves, add a few mint sprigs, shredded carrots, and peanuts. fold in sides over filling, and roll up. Pass additional soy sauce alongside wraps for dipping.
This sauce can be made a day in advance and refrigerated. This sauce stores well (in a jar) in the fridge for a few weeks.
- 1/2 cup peanut butter
- 1/4 – 1/2 cup very hot water (as needed to thin out the peanut butter)
- 1 tablespoon soy sauce
- 2 tablespoons juice from 1-2 limes
- 2 tablespoons Asian chili sauce (sweet)
- 1 tablespoon brown sugar
- 1 medium garlic clove, minced
- 1 tablespoon fresh cilantro, chopped
- 2 scallions, white and green parts, sliced thin
Whisk the peanut butter and hot water together in a medium bowl. Stir in the remaining ingredients,
add more water to make the sauce the consistency of a creamy sauce.
Makes about 1 cup
Keywords: asian lettuce wraps, turkey lettuce wraps, lettuce wraps, lettuce wraps recipe, easy, healthy
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